Combine cream cheese product, milk and garlic; mix 2 Tbsp. with tandoori paste in medium bowl until blended. Add chicken; toss to coat. Refrigerate 30 min.
Heat oven to 350ºF. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 min. or until chicken is done.
Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken. Place directly on oven rack.
Bake 8 to 10 min. or until crusts start to brown around edges. Top with spoonfuls of remaining cream cheese mixture; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.
Kraft Kitchen Tips!
Summer Cooking on the Barbecue
Heat barbecue to medium heat. Do not cut chicken into strips. Grill chicken 6 to 7 min. on each side or until done (165ºF). Remove from barbecue; cut into strips. Prepare pizzas as directed; place directly on barbecue grate. Grill 5 to 7 min. or until edges of crusts are browned. Top with spoonfuls of remaining cream cheese mixture; grill 2 min. or until heated through. Top with arugula and cilantro.
Substitute 1 ready-to-use thin baked pizza crust (12 inch) for the 2 naan breads.
Omit garlic, and prepare using Philadelphia Herb & Garlic Cream Cheese Product or Philadelphia Roasted Garlic Cream Cheese Product.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 730 mg
Carbohydrate 43 g
Fibre 5 g
Sugars 11 g
Protein 22 g
4 servings, 1/2 pizza (187 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.